Eggless Red Velvet Cupcake

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Winner under: Take A Beet!
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Difficulty level: Easy Preparation Time: 30 mins Baking Time: 25 mins Serves: 10-12 regular size cupcakes

A healthy take on cupcakes using natural red color of beets, whole wheat flour and brown sugar. Addition of chocolate make sit a favorite among kids and adult alike.

Original recipe published here:


  • 1/4 cup Oil
  • 3/4 cups of Brown Sugar
  • 1 cup of Beetroot Puree
  • 60 grams of Dark Chocolate, melted
  • 1 teaspoon of Vanilla Extract
  • 1/2 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 teaspoon of Baking Powder
  • 1 pinch of Salt


Pre-heat oven at 190 C. Grease a muffin pan or individual cups.
In a mixing bowl, cream together oil & brown sugar. Add beets, melted chocolate and vanilla. Mix well.
In a separate bowl, sieve flour, baking powder & salt, mix well.
Mix the dry ingredients with the wet ingredients. Stir until just combined.
Pour into the prepared pan and bake for 20 mins, till a toothpick inserted near the center comes out clean.
Cool in the pan for 10 mins. Remove from pan and cool on a wire rack.


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